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Not always what you think

By Jasmine · December 6th, 2011 · 2 Comments

I get asked constantly about pairing beer and wine with cheese, so I’m going to tell you all the secret to it right here, right now: if you have good drinks, and good cheese, it will taste…good. Seriously.
Mostly. The thing is that most people want to make grand generalizations and think they’re good suggestions: cheddar goes with English brown ales, for example. Yes, quite often they work, but you could yank any cheese out of a cheese case and have just as good a chance at a great pairing. For example, we recently tried Tillamook cheddar with Firestone Walker’s Velvet Merlin (or Merkin, if you’ve had it on tap there). It’s fantastic. One of my favorite beers with a cheddar I would normally call, not exactly mediocre, but standard, perhaps. And yet they work wonderfully. A cheddar and a stout. And so I tried to repeat this experiment with another cheddar and stout: Moylan’s Chelsea Porter and Beecher’s Reserve. The results were mixed. The Beecher’s has a nice sweetness to it that smoothes out the bite of the porter, but then it’s gone. It feels like a bit of a waste, eating such a good cheese with such an overpowering beer.
So my recommendations for pairing cheese with dark winter beers? Sharp cheddars, crunchy aged goudas, and whatever the hell you want–because two beers in you honestly won’t care. It will make you happier to buy something interesting that you really like, even on its own, JUST like when you’re picking out the beer.

Buy good cheese. Buy good beer.

Tags: General

2 responses so far ↓

  • 1 Joe Ruvel // Dec 7, 2011 at 1:03 am

    You should write a manifesto or something.

  • 2 Jasmine // Dec 12, 2011 at 6:22 pm

    I think I just did.